INGREDIENTS 1 lbs brussels sprouts, trimmed and halved 1 lbs red potatoes, unpeeled and cut into 1-inch pieces 8 Shallots, peeled and halved 4 carrots, peeled and cut into 2-inch pieces, thick ends halved lengthwise 6 garlic cloves, peeled 3 tlbs extra-virigin olive oil 2 tsps minced fresh thyme 1 tsps minced fresh rosemary 1 tsps sugar Salt and pepper 2 tbls minced fresh parsley 1 1/2 tbls capers, rinsed and roughly chopped 1 tbls lemon juice INSTRUCTIONS Adjust oven rack to middle position and heat oven to 450 degrees. Toss brussels sprouts, potatoes, shallots, carrots, garlic, 1 tbls oil, thyme, rosemary, sugar, 3/4 tsps salt and 1/4 tsps pepper together in bowl. Spread vegetables into single layer on rimmed baking sheet, arranging brussels sprouts cut side down in center of pan. Roast until vegetables are tender and golden brown, 30 to 35 minutes, rotating pan halfway through cooking. Whisk parsley, capers, lemon juice, and remaining 2 tbls oil together in large bowl. Add roasted vegetables, toss to combine, and season with salt and pepper to taste.

INGREDIENTS 3 tablespoons light brown sugar 1 tablespoon honey 2 tablespoons butter 1/4 cup Dijon mustard 2 tablespoons soy sauce 2 tablespoons olive oil 1 tablespoon finely grated ginger Vegetable oil Salt and freshly ground black pepper 8 salmon fillets, 6 ounces each INSTRUCTIONS On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool. Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes. YIELD 8 servings ...

INGREDIENTS 1 pound ground pork sausage 2 tablespoons margarine 1/4 cup all-purpose flour 4 cups milk salt and pepper to taste INSTRUCTIONS In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned. Stir in the margarine until well blended, then stir in the flour until mixture is thick and pasty. Reduce heat to medium low and slowly add the milk, stirring constantly, until mixture is thick and bubbly and to desired consistency. Season with salt and pepper to taste. YIELD 4 servings ...

INGREDIENTS 6 (4 ounce) links sweet Italian sausage 2 tablespoons butter 1 medium yellow onion, sliced 1/2 medium red onion, sliced 4 cloves garlic, minced 1 large red bell pepper, sliced 1 medium green bell pepper, sliced 1 teaspoon dried basil 1 teaspoon dried oregano 1/4 cup white wine, or more to taste INSTRUCTIONS Cook sausage in a large skillet over medium heat until brown on all sides, 5 to 7 minutes. Remove from skillet, and slice. Melt butter in the same skillet. Stir in onions and garlic, and cook 2 to 3 minutes. Mix in bell peppers, season with basil and oregano, and stir in 1/4 cup wine. Continue to cook and stir until peppers and onions are tender, 5 to 7 minutes. Return sausage slices to the skillet. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through, adding more wine if needed.

INGREDIENTS 1 leek, halved lengthwise, thinly sliced cross wise 1 green bell pepper, diced 1 lb dried red kidney beans 2 celery stalks, thinly sliced crosswise 1 tsp thyme 4 slices bacon INSTRUCTIONS In a 5-quart Crock Pot, combine beans, bacon, leek, celery, thyme, and 10 cups water. Cover; cook on high setting until beans are tender, about 4 hours. Do not uncover while cooking. Stir in bell pepper, season with 1 tsp salt and 1/4 tsp pepper. Cover; continue cooking until bell pepper is tender, about 20 minutes more. To serve, discard bacon slices, if desired (but you would be crazy to); stir in 2 cups cooked white rice.

INGREDIENTS 1 pound dried red beans 1 1/2 pounds smoked sausage cut into chunks 1 ham hock or ham bone 1 cup chopped onion 1 clove garlic minced 1 teaspoon dried thyme 1 teaspoon freshly ground pepper 1/2 teaspoon sage 1/8 teaspoon cayenne pepper salt to taste freshly cooked white rice INSTRUCTIONS Soak beans overnight in cold water. Drain and put the beans in a large pot or Dutch oven. Add fresh water to cover, along with the sausage and ham, onion, garlic, thyme, pepper, sage, and cayenne. Bring to boil over medium high heat. Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary to keep them from drying out. This will take 2 to 3 hours. Add salt to taste. Discard ham bones. Remove about 1/4 cup of beans from mixture and mash; return to Dutch oven and stir. Simmer 15 more minutes. Serve over hot rice. Serves 6 ...

INGREDIENTS 1/2 pound ground beef, preferably coarse ground 3/4 CUP ground dried New Mexican red chile preferably Chimayo 2 tablespoons minced onion 1 teaspoon garlic salt, or more to taste 4 CUPS water 2 tablespoons cornstarch, dissolved in an additional 2 tablespoons of water INSTRUCTIONS Brown the meat over medium heat in a high-sided skillet until all pink color is gone. Add the chile, onion, and garlic and stir to combine. Pour the water slowly into the skillet while continuing to stir. Break up any lumps of chile. Bring the sauce to a boil and then reduce the heat to a simmer. Cook for about 20 minutes, stirring occasionally. Mix in the cornstarch mixture and continue to cook for about 5 minutes more. The completed sauce should be reduced by about one-quarter, coat a spoon thickly, and no longer taste of raw cornstarch. If it becomes too thick to spoon easily, add more water. Serve the sauce warm with enchiladas, burritos, or other dishes. NOTES Red chile sauce keeps in the refrigerator for 3 or 4 days. It freezes well. When reheating, add a little extra water if needed. ...

INGREDIENTS 8 medium red potatoes, cubed 2 teaspoons crushed garlic 1/2 cup butter or margarine 1/4 cup half-and-half cream 2 tablespoons white sugar 1/4 teaspoon steak seasoning 1/4 teaspoon garlic powder INSTRUCTIONS Place the potatoes into a large pot, and fill with enough water to cover. Add 1 teaspoon of the crushed garlic to the water for flavor. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain the potatoes, and add the butter. Mash until the butter is melted. Mix in the half-and-half, sugar, steak seasoning, garlic powder and remaining garlic. Mix potatoes with an electric mixer until smooth. YIELD 4 servings ...

INGREDIENTS 6 baby eggplants or 1 large globe eggplant 1/2 cup olive oil Kosher salt and freshly ground black pepper 1 large Spanish onion finely diced 2 medium carrots, finely diced 1 small celery stalk, finely diced 4 garlic cloves finely chopped to a paste with the side of a chef’s knife and 1/4 teaspoon kosher salt 1/4 to 1/2 teaspoon Calabrian chili flakes, depending on how spicy you like it 1 cup dry red wine 2 (28 ounce) cans plum tomatoes, with their juices 1 teaspoon sugar 1/4 cup chopped fresh basil leaves 2 tablespoons finely chopped fresh oregano INSTRUCTIONS Preheat the oven to 350°F. Peel half the skin from the eggplants in 1-inch sections (so the eggplant looks striped). Slice each eggplant crosswise into 1/2-inch-thick rounds and cut each round into 1/2-inch dice. Heat 3 tablespoons of the oil in a large sauté pan over high heat until it begins to shimmer. Add half the eggplant, season with salt and pepper, and cook, stirring continuously, until the eggplant takes on some color and becomes soft, about 5 minutes, Spread the eggplant on a baking sheet in an even layer, Add 3 tablespoons of the oil to the pan and repeat with the remaining eggplant. Transfer the eggplant to the oven and bake until very soft, turning once, about 15 minutes. Remove from the oven and let cool. Heat the remaining 2 tablespoons oil in a Dutch oven over high heat. Add the onion, carrots, and celery and cook, stirring often, until soft, about 5 minutes. Add the garlic and cook for 30 seconds. Add the chili flakes and cook for 30 seconds more. Stir in the wine and bring to a boil. Cook until the liquid has completely reduced, about 5 minutes. Add the tomatoes with their juices and the sugar and bring to a boil. Reduce the heat to medium and cook until the tomatoes begin to soften and break down, about 15 minutes. Using a potato masher, coarsely mash the tomatoes and cook, stirring occasionally, until the sauce has thickened, about 20 minutes more. Fold the eggplant, basil, and oregano into the sauce. Season with salt and pepper. Use immediately, or let cool to room temperature, transfer to an airtight container, and store in the refrigerator for up to 3 days or in the freezer for up to 1 month. Serves 4 to 6 ...

INGREDIENTS Kosher salt 1 pound fresh penne pasta 1 tablespoon olive oil 1/2 pound bacon, diced 4 cups small broccoli florets (from 1 large head) 3/4 cup pine nuts 1 1/2 cups shredded aged cheddar cheese, or more to taste 1 teaspoon crushed red pepper flakes INSTRUCTIONS In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn’t stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta. Meanwhile, put a large skillet over medium high heat. Add the olive oil and then the bacon. Cook until the bacon is almost crisp, about 2 minutes. Add the broccoli and pine nuts and cook until the pine nuts are light golden brown and the bacon is fully crisp, about 1 minute. Add the reserved pasta water and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Cook for 1 minute. Reduce the heat to low and stir in the cheddar and red pepper flakes. When the cheese is melted and fully incorporated, add the cooked pasta to the pan, stirring it into the sauce. Serve immediately, topping with more cheddar if desired. Serves 4 ...